Friday, 29 November 2013

Lanka Bhapa Murgi (Steamed chicken with chilli pickle) served with Ghee Bhaat

Sharing the popular recipe of Oh Calcutta!!

400gm chicken boneless
For the first marinade:
Green chilli paste: 1/2 tsp
Ginger paste: 1/4 tsp
Garlic Paste: 1/4 tsp
Lemon juice: 5ml (1tsp)
Salt: 1/4 tsp

For the second marinade:
Beaten curd: 100gm
Green chilli paste: 1/2 tsp
Readymade green chilli pickle: 20gm
Coconut paste: 2tsp
Mustard paste: 1/2 tsp
Chilli pickle oil: 4tsp
Ginger paste: 1 tsp
Garlic Paste: 1/2 tsp
Lemon juice: 2ml
Flour: 1/4 tsp

4 banana leaves
Salt to taste

1. Wash and clean the chicken and cut it into thick strips
2. In a bowl, add all the ingredients of the first marinade, add the chicken. Marinate for 15 minutes.
3. Chop the chilli pickle finely.
4. In another mixing bowl, add all the ingredients of the second marinade, along with chopped chilli pickle.
5. Remove the chicken from the first marinade, squeeze out the excess liquids and place in the second marinade. Keep aside for 30 minutes.
6. Cut the banana leaves into 8 pieces of (4'X4') squares each.
7. Divide the chicken marinade into 8 portions. Place each portion of the chicken mixture on each of the squares.
8. Fold over the edges to make small parcels and steam for 15 minutes.
9. Serve hot.

What I did:
Instead of step 6, I put the marinated chicken in a closed steel container and steamed it for 45 minutes - as banana leaves were not available.

I Served it with simple Ghee-Bhaat.
Recipe of Ghee Bhaat:
Cooked steamed rice: 2 cups
Ghee (cow): 1 tbsp
Finely chopped ginger: 1/2 tsp
Salt to taste

1. Heat ghee in a pan.
2. Add chopped ginger and fry for few seconds.
3. Add rice and salt and cook for few minutes.
4. Serve hot.



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